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Lake trout is a freshwater fish that is found mostly in Canada and in parts of the United States. Lake trout can also be called mackinaw, lake char and grey trout. They are considered prize fish and can grow to be 20 lbs. or more. Smaller fish, around 4 lbs., are the best for eating as the flavor will be lighter. You can cook your own catch or buy farm-raised or wild lake trout at your local grocery store. Lake trout, like salmon, has a high fat content and fatty fish are ideal candidates for grilling.
1 cup mayonnaise
1/2 cup sweet relish
1 tsp. onion powder
1 tbsp. lemon juice
1 tsp. ground black pepper
1/2 tsp. dried dill weed
1/4 tsp. hot sauce
2 lbs. lake trout fillets, cut into 4 to 6-inch pieces
2 tbsp. extra-virgin olive oil
2 tsp. salt
2 tsp. ground black pepper
1 tsp. garlic powder
1 tsp. chili powder
2 lemons, quartered
Lake trout steaks can be used in place of the fillets.
Prepare the tarter sauce. Combine the mayonnaise, relish, onion powder, lemon juice, pepper, dill weed and hot sauce in a small bowl. Chill in the refrigerator for at least one hour before serving.
Prepare an outdoor grill for grilling. Turn a gas grill to medium-high heat or light charcoals until they are white hot if you are using a charcoal grill.
Drizzle the lake trout fillets with olive oil. Sprinkle the fish with the salt, pepper, garlic powder and chili powder.
Place the fish fillets, skin side down, on the hot grill and leave them alone for five minutes. Flip the fish over gently and cook for four minutes on the other side. Avoid turning or moving the fish beyond the one turn or the fillets can fall apart.
Carefully remove the fish from the grill. Serve the fillets hot and garnished with lemon wedges and the tarter sauce on the side.
Items you will need
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